Mushrooms Stewed in Milk

Ingredients

• 1 oz. Butter
• 1 oz. Flour
• ½ pint Milk
• ½ lb. Mushrooms
• Pepper
• Sait
• Cayenne
• a few drops Lemon Juice

Method

1. 1

   Melt butter in a pan, stir in flour, add milk and other ingredients.

2. 2

   Skin and remove stems from mushrooms, drop into sauce, and simmer slowly for 15 or 20 minutes.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 73. The excerpt below is the record exactly as published.

Mushrooms Stewed in Milk. 1 oz. Butter, 1 oz. Flour, 4 pint Milk, \ lb. Mushrooms, Peijper, Sait, and Cayenne, a few drops Lemon Juice. Melt butter in pan, stir in flour, add milk, and other ingredients. Skin and remove stems from mushrooms, drop into sauce, and simmer slowly 15 or 20 minutes. Mushroom Pudding;. 1 lb. Mushrooms, i lb. Flour, 2 oz. Bread Crumbs, 3 oz. Butter, Salt, and Pepper. Mix a little salt with flour and bread cnmibs, add butter, with enough water to moisten, roll out and line a greased pudding basin w'ith it. Peel the mushrooms, pile in the centre with a little salt and pepper, 1 oz. butter and | pint Avater. Put on a lid of pastry, cover with greased paper, and steam IJ hours. A little onion or to- mato may be added. Mushrooms and Tomato Toast. 2 Tomatoes, Toast and Butter, 4 lb. Mushrooms, Salt and Pepper. Stamp some bread into rounds, toast and butter it, slice tomatoes, skin mushrooms. Fry mushrooms and tomatoes with a little season- ing in the butter. Put a slice of tomato on each round of bread, and. a mushroom on top. Heat through in oven, and seiwe. Baked Bread Omelet. 6 oz. Bread (stale) without crust, 5 Eggs, 4 oz. Parsley, 4 oz. Lemon Thyme. Cover bread with boiling water, soak 1 hour, then mash well with fork, adding chopped parsley and thyme, and salt and pepper. Beat 72 TRIED FAVOURITES COOKERY BOOK. eggs well and mix ; bake about 1 hour. Serv’e with brown sauce, poured over, and currant jelly, and garnish with parsley. Ha-ricot Bean Omelet. i lb. Haricot Beaus, 3 oz. Bread Crumbs, 1 Egg, ^ oz. Butter, 3 teaspoonfuls Parsley, and a teacupful of Milk. Pick, wash, and steoj^) the beans all night; then, in the morning, boil till quite soft. Mash well with the butter ; add the bread crumbs, parsley finely chopped, egg well beaten and mixed with the milk. Season with pepper and salt. Put into a buttered dish, and bake 1 hour in a rather brisk oven. Serve with brown or onion sauce. Macaroni Omelet. 1 lb. Macaroni, ^ lb. Onions (fried), 3 Eggs, tablespoonful Sage, Pepper, Salt, and a little Milk if required. Boil the macai’oni in as much water as it will absorb. Onions to be fried in a little water. Then add the other ingredients, and bake 1 hour. Serve with brown sauce. Oatmeal Omelet. 4 oz. Bread Crumbs, 3 Eggs, i oz. Butter, Salt, Pepper, ^ pint Milk

Cook this with the app: pantry check, scaling, and the assistant.